White bean casserole


Ingredients 10
Servings 6
Time

Ingredients

  • 250
    ml
    dried white beans, soaked overnight
  • 30
    ml
    olive oil
  • 1
    large onion, chopped
  • 2
    cloves garlic, crushed
  • 1
    fresh fennel bulb, chopped
  • 410
    g
    tomatoes, chopped
  • 5
    ml
    chopped thyme
  • 5
    ml
    chopped rosemary
  • salt and milled pepper
  • chopped parsley
 

Method

 
Drain beans. Place in a large saucepan and add water to cover. Simmer gently for 1 hour, or until tender and cooked. Drain. Meanwhile, heat oil and sweat onion, garlic and fennel until tender, about 10 minutes. Add tomatoes (including juice), thyme and rosemary. Bring to simmering point. Add beans and seasoning and simmer for 15 minutes. Sprinkle with chopped parsley and serve with oxtail stew (see recipe).
 

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